coriander pickle / kothimera pachadi recipe, how to make coriander pickle

coriander also known as cilantro or chinese parsley, is an annual herb. Leaves are particularly rich in vitamin A, vitamin C and vitamin K. Both the stems,leaves and seeds are edible and it has a refreshing , lemony or lime-like flavour.

You will end up with less amount of pickle If you make the pickle with just leaves. so, I have used stems also and trust me the end result is awesome and tastes amazing. Its mouthwatering pickle.

Note: Make sure you use absolutely clean and dry hands and dry utensils through out the recipe.

The measurement of chilli powder depends on the spice levels you take and I used extra hot chilli powder.

You may also like tomato pickle, zucchini pickle,

How to make coriander pickle or kothimera pachadi?
Coriander Pickle Or Kothimera Pachadi Recipe:

Prep time: 30mins
Cooking time: 20mins
Cuisine: Indian(A.P)
Type: easy
Yields: 350g pickle

Ingredients:

Fresh coriander - 350g(with stems+leaves)
Chilli powder - 30g
Salt - 45g
Tamarind - 50g
Water - 30ml
Mustard powder - 2tbsp
Methi powder - 1/2tsp
Turmeric powder - 1/3tsp
Oil - 40ml

Ingredients For Tempering:

Oil - 20ml

Mustard seeds - 2tsp
Garlic - 2 to 3 pods(chopped into small pieces)
Hing - 1/2tsp

Method:

1.) Grind mustard seeds and methi seeds separately, make into powder as shown in the picture and keep it aside.
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2.) Wash tamarind, soak it in water and boil until water disappears as shown in the picture and leave it to cool down completely.
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3.) Wash coriander and place them on a dry dry cloth and pat them dry, leave it for 10 mins for further drying.

4.) Now separate leaves and stem apart, cut the stems roughly and take chopped stems with 1/4 of leaves in a mixer jar and blend it into coarse paste and keep aside.

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5.) Take tamarind mixture with little salt and pulse to smooth paste and leave it aside.
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6.) Take a frying pan with oil and heat it. Now add the coriander mixture to oil and fry it for 5 mins.
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7.) Now its time to add leftover coriander leaves to step 6 and fry it well by stirring it frequently until 50% of water disappears.
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8.) Add tamarind paste to above mixture and stir well until all water disappears or as shown in the picture and switch off the stove.
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9.) Its time to add chilli pwd+salt+turmeric pwd+mustard pwd+methi pwd and mix well, taste little bit of it and adjust spices to your taste buds.
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10.) Tempering: Take another frying pan and add oil, add mustard seeds+chopped garlic once oil is hot. Add hing once mustard seeds starts splattering and immediately off the stove and let it cool down.
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11.) Now add coriander mixture to tempering and mix well.
12.) Coriander pickle is ready and serve it with steamed rice+ghee or with dosa or with aloo paratha.

Tips:

• Always store the pickle in a air tight container and leave it in fridge until it is consumed fully.
• I took 350g fresh coriander leaves  and I got 350g pickle.
• Why we are cooling down the tempering? Because the pickle looses the natural colour if you add tempering immediately and it gets dark in colour.
• Chilli pwd and salt as per your taste (can increase or decrease the quantity mentioned).

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